Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Clove | 1 tsp ground (2g) | 7 |
| Cider | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a quart of cider
- a handful of whole cloves into the cider
- six eggs to a quart of cider
- one pitcher
Directions
Allow six eggs to a quart of cider. Put a handful of whole cloves into the cider, and boil it. While it is boiling, beat the eggs in a large pitcher; adding to them as much sugar as will make the cider very sweet. By the time the cider boils, the eggs will be sufficiently light. Pour the boiling liquor on the beaten egg, and continue to pour the mixture backwards and forwards from one pitcher to another, till it has a fine froth on it. Then pour it warm into your glasses, and grate some nutmeg over each.
Port wine may be mulled in the same manner.